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Recipes
Apple Tart Maman Blanc

Apple Tart ‘Maman Blanc’

For me, Maman Blanc made the best apple tart in the world

Serves6-8
Preparation20 Mins
Cooking Time30 Mins

For me, Maman Blanc made the best apple tart in the world. This was her classic recipe, and its success lies in its simplicity – and in the apples you use. There are about 9,000 varieties of apple, but only a few varieties will provide the best apple tart experience. You need the right balance of sugar, acidity, and that great apple flavour. My favourite for this recipe is the Captain Kidd from the Cox Orange Pippin family. It’s a heavenly apple – juicy, perfect texture and aromatic. Other great heritage varieties include Egremont Russet, Lord Lambourne, Jubilee, D’arcy Spice and the Devonshire Quarrenden – all of which I grow myself at Le Manoir aux Quat’Saisons. If you are unable to find any of those in the supermarkets, Braeburn or any Cox variety are always trusty options. This recipe uses an 18cm tart ring.

Ingredients Required

For the shortcrust pastry

200g
Plain flour
100g
Butter, unsalted, diced, at room temperature
1g / 1 Pinch
Sea salt
1
Egg, medium, organic
1 tbsp
Cold water

For the filling

3
Apples, peeled, cored and cut into 8-10 segments per apple
15g
Butter, unsalted, melted
15g
Caster sugar
1 1/2 tsbp
Lemon juice
7g
Calvados (optional)
1
Egg, medium
50g
Caster sugar
100ml
Whipping cream
Icing sugar, for dusting

Cooking Method

Chef tips

"My favourite for this recipe is the Captain Kidd from the Cox Orange Pippin family. It’s a heavenly apple – juicy, perfect texture, and aromatic."

Voila!

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